Spicy, Sweet & Savory Dubu Duruchigi (Braised Tofu)
[Home Cooking Recipe] Perfect for Rainy Days: Savory & Spicy Dubu Duruchigi / Dubu Kimchi Recipe
On days when the weather turns cold, perfect for a drink with your partner. I made Dubu Duruchigi, a dish that balances the spicy kick of kimchi with the soft texture of tofu. It’s a comforting and delicious meal.
Main Ingredients- 1 block Firm Tofu
- 1/2 lb Pork (approx. 300g)
- 1/4 head Aged Kimchi (Mukimchi)
Cooking Instructions
Step 1
Prepare the Tofu: Slice the tofu into 1.5-2cm thick pieces. This thickness allows the sauce to coat the tofu beautifully. To enhance the flavor and texture, blanch the tofu by placing it in boiling water with 1 tablespoon of sesame oil (or perilla oil) for about 2-3 minutes. This step removes any raw bean smell and makes the tofu softer and more savory. Drain the blanched tofu on a sieve.
Step 2
Prepare the Pork: Cut the pork into bite-sized pieces, about 2-3cm in size. If using frozen pork, make sure to thaw it completely beforehand.
Step 3
Sauté the Kimchi: Heat a pan over medium heat and add a little cooking oil or sesame oil. Add 1 tablespoon of minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it. Add the aged kimchi and stir-fry it. To balance the sourness of the kimchi, add 2 tablespoons of sugar and continue stir-frying. Once the kimchi is slightly softened, add 3 tablespoons of oligodang, 1 tablespoon of soy sauce, the remaining 1 tablespoon of minced garlic, and gochugaru for color. Stir well to combine and cook until the kimchi is well-coated.
Step 4
Add Mirin and Simmer: Pour in 1 tablespoon of mirin and let it cook for a minute to help evaporate any strong smells. If you’re concerned about the pork having an odor (especially if it was frozen), adding a pinch of ginger powder while cooking the pork can help. Continue to simmer the mixture over medium-low heat, allowing the sauce to thicken and meld with the pork and kimchi. You want a rich, slightly saucy consistency, not watery like a stew.
Step 5
Cooking Pork Tip: When stir-frying the pork, if you’re using meat that was previously frozen, a pinch of ginger powder can effectively eliminate any gamey odors. Alternatively, adding mirin while cooking the pork also helps to enhance its flavor and reduce unwanted smells.
Step 6
Combine and Finish: Once the sauce has thickened nicely, gently add the blanched tofu pieces to the pan. Toss them carefully to coat evenly with the kimchi and pork mixture. Cook for just another 1-2 minutes to allow the flavors to meld; avoid overcooking, as the tofu can break apart. Transfer the Dubu Duruchigi to a serving dish and sprinkle generously with sesame seeds for garnish. Serve immediately while warm for the best taste and texture.
Step 7
Tofu Slicing (Redundant Step – covered in step 0): Slice the tofu into 1.5-2cm thick pieces. Blanch the tofu in boiling water with 1 tbsp sesame oil for 2-3 minutes to remove odor and improve texture. Drain on a sieve.
